Text 16217, 152 rader
Skriven 2014-08-24 23:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: musicke 844
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 ML> main motivation seems to be to prove they're smarter than
 ML> everyone else, and by the audience whose ovine behavior
 ML> proves them right. Meanwhile, there's nobody standing up
 ML> for 500 years of civilized music.
 NB> Perhaps not nobody, just not as many as one would like

The percentages are against us, unless we're as effective and
virulent as the cholera or something.

 ML> And with the public stations held to a nonpublic financial
 ML> standard, there's not much to be done about that.
 NB> Some do try to keep to a non-profit nonpublic standard

Perhaps I have unrealistic standards, but WGBH no longer does
it for me, and WBUR has slid way downhill; WHRB and occasionally
WERS might appear to hold the line, but they're college stations
and thus less beholden to the mass market. WBUR is nominally a
college station, but ha ha to that.

 ML> At least Sirius had several "sirius" music channels,
 ML> pretty middle-of-the-road as far as I could see,
 ML> nothing challenging.
 NB> The only time I was exposed to them I was singularly unimpressed...

If you want to hear Fuer Elise and a couple Hungarian Dances
and a Vivaldi concerto and five minutes of Pavarotti bellowing
every hour, it's fine.

 ML> work. We were told that the supplier got into copyright
 ML> trouble, and now there hundreds of empty albums covered
 ML> by a robot voice saying "this selection is not available."
 ML> The features are interesting - someone bought the budget
 ML> version, so you click on, say, Beat Bobby Flay or Hotel
 ML> Impossible or even Guy frickin' Fieri and try to scroll
 ML> down the episodes ... and you discover that only one
 ML> show of each title is available.
 NB> How frustrating...  

I suppose I should complain, but as more and more people are
bringing their iPods and iPads and iTunes and iDon'tKnows,
there's no incentive for the airline to keep up. Every seat
in the new business class configuration has AC power and
USB ports (not sure about coach, I haven't flown it yet
but am in danger of doing so soon so may report on this).

 ML> So I put on the map (used to be zoomable, now replaced
 ML> by a cheap version), stuff in earplugs, stretch out, and
 ML> attempt to sleep.
 NB> Sensible solution... :)

As I enjoy sleeping and do it relatively well on motorized
conveyances, it seems to be. But of course there's then
less point to fighting for the upgrade.

 NB>> I gave up taking him seriously a long time ago... 
 ML> Theological or aesthetic perfection? 
 NB> Quasi-theological...  There are, however certain places where one can
 NB> hear better than others... but that wasn't any of his concern...

Sounds more like nut-casical rather than theological.
And anyway, if there were spots in the sanctuary that
were more meritorious than others, wouldn't the truly
good thing to do be to let other people have those
places rather than oneself?

 ML> I used to have favorite seats at the concert halls (where
 ML> I enjoyed them as audience) - X22 and 23 at Symphony Hall
 ML> and N35 and 37, as I recall, at Jordan. I lost those seats
 ML> when one year I couldn't afford to pay subscriptions
 ML> any more.
 NB> Thus releasing them for other connoisseurs...  :)  I've always
 NB> favored the Loge seats, although the only times I could actually sit
 NB> there were for free concerts, never could afford them...  My mom wants
 NB> seats where she can see the guest pianist's hands... other than that
 NB> she isn't too picky... :)

I've gone to concerts where I could see the pianist's hands ...
when I've been the page turner. It's always been an adventure,
given my eyesight - now that that has deteriorated beyond the
musically useful stage, no more turnpaging for me.

Bull penis stew
cat: offal, main
yield: 1 batch

1 bull penis (aka beef pizzle, aka meat, aka beef)
olive oil
1/4 c shallots, chopped
4 garlic cloves, peeled and minced
1 c white wine
cracked pepper to taste
cumin to taste
thyme to taste
2 Tb cilantro, chopped

Place the bull penis in a bowl that is large enough for it
to lie flat. Cover the meat with boiling water. Let it sit
for 1 min, then lift it out with tongs to cool.

Slice the beef pizzle open along its length and remove the
urethra, which is a long, thin tube. Rinse the sliced area
thoroughly in running water for at least one minute.

Place the meat in a pot, and cover it with water. Bring
the water to a boil. Skim off any scum that rises to the
top with a slotted spoon.

Cover the pot, and boil the meat for 10 min, then pour it
out into a colander to drain and cool down enough to handle.

Coat the bottom of a deep skillet with a thin layer of
olive oil, and turn the heat to medium-high.

Add the shallots and garlic when the olive oil starts to
shimmer and you can clearly catch its scent.

Cook the shallots and garlic until the shallots are soft
and the garlic is turning golden.

Slice the bull pizzle into bite-sized pieces, and add it
to the shallots and garlic. Fry the sliced meat with the
shallots and garlic for 3-5 min, turning the slices once
to ensure that they cook on both sides.

Pour the wine into the pot, and stir the liquid with a
wooden spoon to loosen any bits of browned meat or
vegetables stuck to the bottom of the skillet. This
ensures maximum flavor in the finished dish.

Season the beef slices with cracked pepper, cumin and
thyme to taste. Add enough water to cover the beef and
bring it to a boil.

Cover the skillet, and turn the heat down to a gentle
simmer. Cook the stew for at least 2 hours, checking
occasionally to make sure that the liquid has not
reduced too much. Add a little water and wine if it has.

Sprinkle the contents of the skillet with the cilantro,
and serve.

Warning: Never cook beef pizzle without removing the
urethra and rinsing the pizzle well.

Tips: For a hearty stew, add cooked, cubed potatoes to
your beef pizzle at the end of cooking.

Brynne Chandler on livestrong.com
[what? livestrong.com? yes.]
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